Crimson Tide Appetizer (Print view)

Bright and flavorful mix of chorizo, cherries, and red peppers artfully arranged on crackers.

# List of Ingredients:

→ Red Ingredients

01 - 4.2 oz cured chorizo sausage, thinly sliced
02 - 3.5 oz fresh cherries, pitted and halved
03 - 1 large roasted red bell pepper, thinly sliced
04 - 1 tbsp fresh parsley, finely chopped (optional)

→ Crackers

05 - 32 plain white crackers (e.g., water crackers, rice crackers)

→ Dressing

06 - 1 tbsp extra virgin olive oil
07 - 1 tsp balsamic glaze
08 - Freshly ground black pepper, to taste

# Step-by-Step Directions:

01 - Place the white crackers closely together on a large serving platter to form a cohesive base.
02 - Create an S-shaped curve over the crackers using overlapping slices of chorizo, roasted red pepper strips, and cherry halves, alternating for color and texture.
03 - Lightly drizzle extra virgin olive oil and balsamic glaze over the arranged red ingredients.
04 - Sprinkle freshly ground black pepper to taste.
05 - Optional: scatter finely chopped parsley on top. Serve immediately.

# Expert Suggestions:

01 -
  • It looks restaurant-worthy but takes barely 25 minutes, which means you can actually pull it together before people arrive instead of stress-cooking in silence.
  • The sweet-spicy-tangy balance keeps people reaching for more, and the textures—crispy crackers, tender chorizo, juicy cherries—make every bite interesting.
  • You get to arrange it however feels right to you, so it becomes as personal as your own kitchen moment.
02 -
  • Don't slice the chorizo more than a few hours ahead or it'll start to dry out and lose that tender chew—same with the cherries, which can weep juice if they sit too long on the crackers.
  • If your red peppers aren't already roasted, roast them yourself; the jarred versions work in a pinch but they're usually packed in vinegar, which can throw off the delicate balance of flavors.
  • Assemble this right before serving—the moment the dressing hits the crackers, they start their countdown to softness, and you want people to experience that crunch.
03 -
  • Warm the chorizo slices very slightly in a dry pan for about 30 seconds per side if you want them to bend more easily without cracking as you arrange them.
  • Chill your cherries for an hour before serving so they feel refreshing against the warmth of the spiced meat, creating this lovely temperature contrast.
  • Use a sharp knife for everything—soft, blunt cuts will tear the delicate pepper slices and bruise the chorizo, but clean cuts make the whole arrangement look polished.
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